Recipes
Gluten free bread
10 minutes, plus 1 hour proving Preparation time
1 hour Cooking time
Makes one loaf Serves
Ingredients
200 g teff flour
100 g sorghum flour
75 g tapioca flour
75 g potato flour
24 g sugar
10 g xanthan gum
8 g salt
3 eggs, whisked
35 g melted butter
18 g apple cider vinegar
345 g water
7 g yeast
Method
- Mix water and yeast together, rest to activate yeast.
- Mix all dry ingredients well.
- Add the eggs, water, butter and apple cider vinegar to the dry ingredient mix.
- Beat the dough until completely smooth and mixed well.
- If your oven is equipped with Special Applications, you can select Prove Yeast Dough, or place in a tin and proof for 1 hour in a warm place.
- Select Moisture Plus at 190°C with 2 bursts of steam and follow prompts on control panel for using Moisture Plus. Release the bursts of steam as follows:
- First burst of steam: immediately
- Second burst of steam: After 20 minutes
- Place in the oven on shelf position 2 and bake for 50-60 minutes.
- Remove from the oven and allow to cool for 15 minutes prior to slicing.
Applicance Functions
Shannon Bennett
Shannon Bennett is a Melbourne-born chef, restaurateur, television personality and cookbook author. Best known as the founder and former owner of Vue de monde (Vue Group), which he sold in 2017, Bennett now resides in Byron Bay where he founded The Belongil — a multi-venue dining destination comprising Belongil Bistro, fine dining restaurant Feu, The Belongil Kiosk, and the hidden members’ bar Blind Tiger. Feu was recognised in Condé Nast’s Hot 50 as one of the world’s top new restaurants. Beyond hospitality, Bennett is passionate about the intersection of technology and dining, and has founded several successful ventures including Culinary Wonderland and OntheMonee.